Whole Roast Duck with Root Veggies and Pumpkin

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This recipe came about after duck hunting a few years back. You can use
any bird but nothing is better than one you have harvested yourself in the wild. Also, substitute any combination of veggies you have available, as well as any good winter squash instead of pumpkin. I used those listed because I had all of them on hand at the time. Another variation that works well is to make a stock from the raw or roasted giblets, neck, etc., and sub for the veggie stock.

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Ingredients

  • 5 pound whole duck
  • 6 fresh basil leaves
  • 4 fresh sage leaves
  • 3 sprigs flat leaf parsley
  • Kosher or sea salt
  • Fresh ground black pepper
  • 2 cups 1 inch cubed yams
  • 2 cups 1 inch cubed pumpkin
  • 1 cup 1 inch cubed turnips
  • 1 cup 1 inch cubed beets
  • 1 cup 1 inch silced carrots
  • 1 quartered red onion
  • 9 halved shallots
  • 9 halved cloves garlic
  • 1 cup dry white wine
  • 4 bay leaves
  • 1 cup vegetable stock
  • 1 tablespoon cornstarch
  • 1 teaspoon water

Preparation

Step 1

Preheat oven to 375 F. Take giblets, neck and any fat that can be easily removed from duck cavity (reserve for other uses). Wash duck, pat dry, and put in large roasting pan. Put 3 basil leaves, sage leaves, 2 parsley sprigs, 1 shallot and 1 garlic clove in cavity. Prick duck all over with a fork to help fat drip out, (important), sprinkle with salt and pepper.

Step 2

Roast for 45 minutes, remove from oven and put veggies (yams through garlic) around duck, turning to coat well in duck fat. Mince remaining basil and parsley, mix with veggies, salt and pepper to taste. Return to oven and roast for about 45 minutes more, checking occasionally to make sure duck is browning properly. (If it's barely browning, increase heat to 425 F, if it's browning too quickly, reduce heat 325 F).

Step 3

Remove duck from oven and reduce heat to 300 F. Pour off all but a few tablespoons of the fat from pan (save for other uses). Sprinkle wine over veggies,
and add bay leaves. Return to oven and roast for 30 minutes or so longer, til duck is tender. Put duck on a plate, tent with foil and let rest for at least 15 minutes before carving. Put veggies in a serving dish, remove bay leaves and keep warm.

Step 4

In a small pan, combine stock and 1 cup pan drippings, bring to a simmer on medium heat. Combine cornstarch and water, add to pan and whisk constantly til thickened to desired consistency. If necessary, season with salt and pepper to taste. Put in a sauce dish and serve with duck and veggies.

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